L'Altra Torta (a moist and more-ish, brownie-like traditional Piedmontese cake)
Barroero's 'L'altra Torta' (meaning 'other cake') is indeed a cake like no other. Its a delicious brownie-like cake, handmade from delicious hazelnut paste and dark chocolate without flour. You have to try this melt in the mouth treat!Stefano Barroero's father was a pastry chef, and handed down to him the tricks and secrets of the trade. Stefano wanted to take this one step further though, and produce the raw ingredients he used in his sweet creations. When he and his wife moved to Cortemilia in the Langhe region of Piedmont, Italy, which is famous for its hazelnuts, he started growing his own nuts and turning them into sweets. Piedmontese hazelnuts are regarded as the best in the world, and the trees of the Langhe region produce a hazelnut with a unique, delicate flavour. Stefano's hazelnuts are slowly roasted over a long period of time at a low temperature to preserve all their nutritional properties and their full flavour.
Biscotti Nocciola (mini hazelnut biscuits with a light delicate texture and a rich, nutty and buttery flavour)
Cogno's 'Biscotti Nocciola' are delicious mini handmade biscuits made with IGP hazelnuts from Piedmont. These small and fragrant sweet delicacies have an intense nutty flavour, and are perfect alone, or with a good glass of Moscato wine. They are equally excellent with a latte macchiato or a cup of tea, and are a firm favourite of ours! We have never tasted anything quite like them - they are truly special. Giovanni Cogno opened his traditional pasty shop in La Morra, in the Italian province of Cuneo, in the heart of Piedmont, an area known for the best hazelnuts in the world. Cogno products are handmade from top quality ingredients, with no added colours or preservatives. Approaching Cogno's pastry lab, our Saporista Cristina was seduced by the smell of toasting hazelnuts, and then fell in love with the sweet masterpieces he produces, stuffed full of high quality IGP hazelnuts.
Biscotti Gianduja (mini chocolate and hazelnut traditional Piedmontese 'cookies')
Stefano Barroero's handmade mini-biscuits are a delicious example of the traditional 'gianduja' flavour of Piedmont, Italy, and are perfect for teatime, or if you are feeling really indulgent they would be great for breakfast too! Gianduja is a blend of cocoa and hazelnut, which originates from the creative work of a nineteenth century Piedmontese chocolatier, who mixed local hazelnuts into his chocolate during a national cocoa shortage.
Baci di Dama (Chocolate and Hazelnut Biscuit Bites)
Barroero's Baci di Dama (ladies' kisses!) are delicious handmade hazelnut biscuits joined by a chocolate heart. These irresistible sweet bites have a 'melt-in-the-mouth' texture and are perfect as an accompaniment to a morning cappuccino or espresso, or as an indulgent after-dinner treat.